This was our first attempt at making scones and they turned out pretty well!
Blueberry scones for the win!
Blueberry Scones
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon grated orange zest
1 stick cold unsalted butter, grated
1 large egg, lightly beaten
1/2 cup cold heavy cream
1 cup blueberries
Extra heavy cream for brushing the tops
Raw sugar for sprinkling the tops
Preheat the oven to 400 F.
In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, baking powder, orange zest, and salt. Add the butter and mix at the lowest speed. Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. Add the blueberries to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough.
Shape the dough into a square. Cut the square into eight triangles.
Brush the tops of the scones with heavy cream, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.
Serve warm with butter and jam.
